MEMORIES: Smoked Salmon, Poached Eggs over Baguette Toast, Manchego Cheese and Steamed Asparagus. Breakfast Doesn’t Get Any Better Than This Folks!

This egg cooking method is so simple and the best part is you don’t need to add anything other than salt and vinegar to the poaching water. Runny soft egg yolks cook quite fast, about 1 minute and hard yolks just a bit longer. You can make 6 or 12 or as many as your poaching pot or cooking pot allows you to add. Benefit? No frying pan/skillet to deal with. Yippy! Oh, and no; I don’t add hollandaise sauce, is just too fatty rich.
 
Approximate prep and cook time: 15 to 20 Minutes
Approximate. Cost: $12.00 (or $3.00/serving)
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 4
 
Ingredients
8 fresh eggs ($1.28)
Salt and fresh ground peppers (.10)
Coconut Cooking oil or olive oil to spray the poaching molds (.15)
8 slices of Smoked Salmon ($5.00)
12 THIN asparagus ($1.50)
1 loaf of Baguette Bread cut slanted and toasted with butter ($1.25)
4 wedges of Manchego cheese ($1.75)
2 tbsp. vinegar
1 avocado ($1.00)
1 lemon (.22)
 
Directions

1. Steam asparagus just for 4 minutes, I like them crunchy, you can cook them longer.
2. Spray the poaching molds with cooking oil. Add salt and vinegar to a poaching pot with boiling water.
3. Crack one egg into each compartment, reduce the heat and cover.
4. Simmer for about 4-5 minutes, or until the egg whites have set, and the yolk still looks runny. (If your family likes them well-cooked, let them cook over 5 minutes.) (I prefer to serve one soft and one hard)
5. While they cook, mash the avocado and add salt and lemon juice to taste.
6. Spoon them out of the molds carefully, since they will still have some hot water.
7. Assemble your plates with 2 toast, salmon, egg, mashed avocado and cheese.
8. Sprinkle with salt and pepper and enjoy.